This Cocktail Is Pumpkin Pie in a Pint—Plus a Secret Ingredient

Welcome to Thirsty Thursday! Each week we toast the coming weekend with a new adult beverage for you to enjoy. Cheers!

Autumn confession: We’re kind of done with pumpkin beer for the year. But we’re not done with pumpkin. So we were stoked (or…stout-ed?) to to come across this flip from The Dandelion pub in Philadelphia that’s like pumpkin pie in a glass. What’s a flip, you ask? It’s a cocktail that contains a whole raw egg. Before you get squirmy, SELF’s on-call doc Harry Lodge, MD, says it’s ok to go for it. The result of using a whole egg is a rich and creamy cocktail. But do use fresh organic eggs and give the shell a rinse just to minimize any bacteria transfer. Fair warning that this isn’t a cocktail to nurse—as the drink warms up, the cocktail can start to separate. Bottoms up!

Pumpkin Beer Flip

INGREDIENTS

1½ teaspoons honey

Hot water

1 heaping tbsp unsweetened pumpkin puree

1 fresh organic egg

1 ounce bourbon (they use Bulleit)

½ ounce simple syrup

Angostura bitters

Chocolate stout (they use Youngs Double Chocolate Stout)

Grated cinnamon

DIRECTIONS

In a shaker, stir together honey with 1½ teaspoon hot water until fully incorporated; add pumpkin puree, egg, bourbon, simple syrup and bitters and shake vigorously. When ingredients are fully incorporated and slightly frothy, add ice and continue to shake until cocktail is cold. Strain into a half pint glass and top with stout and a pinch of cinnamon. 220 calories per serving